Braised Pork Marsala

• 1 (1-pound) pork tenderloin
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon margarine
• 3/4 cup Marsala wine
• 1 teaspoon beef-flavored bouillon granules
• 1/4 teaspoon freshly ground pepper
• 3 cups cooked capellini (cooked without salt or fat)

1. Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices. Combine flour and salt in a heavy-duty, zip-top plastic bag. Seal bag; shake well. Add tenderloin. Seal bag; shake until well coated.
2. Melt margarine in a nonstick skillet over medium heat. Add tenderloin; cook until browned, turning once. Remove from skillet. Add wine, bouillon granules, and pepper to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return tenderloin to skillet; cover and simmer 2 minutes or until sauce is thickened. Serve over pasta.

pork tenderloin, allpurpose, salt, margarine, marsala wine, beefflavored bouillon granules, freshly ground pepper, capellini

Taken from www.myrecipes.com/recipe/braised-pork-marsala (may not work)